Homemade Pumpkin Pie Spice

(We’re mentally starting our lists for Thanksgiving, right? I’m in the business of making brain-space, fridge-space, counter-space, belly-space, and entertaining-space for this holiday and it all starts in the mind and in the fridge.)

Again. Step one: clean the refrigerator.

Step two, order the turkey or order the protein or figure out which giant gourd you’re going to roast and enjoy in place of a bird. Step three is something else important. Step four involves cleaning the guest bathroom and finding a nice candle for that space. Step five might be name cards. Step six might be assigning mac and cheese to the right person. Step seven (though it should be step two) is assigning pie duty to the right pie-knowing people.

The one thing, make it’s number eleven or twelve down the list, is to root through your spice cabinet and take out all of the warming holiday spices that might make up a Pumpkin Pie Spice. There’s no need to buy a jar of the labeled stuff from the store – I surely bet you have what you need to make it.

Let’s see about it!

Pumpkin Pie spice is a mixture of lots of autumnal warming spices. Things like ground cinnamon and ground nutmeg.

Cinnamon is the base. Cinnamon is the root spice.

Nutmeg is another important factor in pumpkin pie spice.

I sing the praises of freshly grated nutmeg seed. The seed and a microplane are all you need to unravel the most delicate fragrant spice. Don’t settle for the pre-ground stuff.

I also add a dash of mace to pumpkin pie spice. Spicy and warm – mace comes from the seed covering of the nutmeg.

Ginger is important for a bit of back-throat spiciness. A dash of clove – not too much but just enough to keep everything warm. Allspice for base balance. Cardamom for brightness.

Here’s a few fine things you might consider whipping up with your newly made spice.

Tis the season! For pumpkin spice and extreme list making. Really and truly.

Stir all of the spices together in a small bowl, working out any lumps that might occur. Store in an old spice jar or use immediately in pumpkin pie, apple pie too. Anywhere a little festive spice feels appropriate!

Reader Interactions

Comments

Question for Joy (I tried to post this Q earlier — so apologies if it comes through twice): How much of this spice would you use for one pumpkin pie filling? I really like this idea, but I’ve never used pumpkin pie spice — I just put the spices in one by one. And I love your blog!

I always love reading your posts. Of course for the recipes, but you have such a special and natural way of managing to be encouraging, funny, profound, strong and kind that’s always such a joy to read. Thank you for being a light in the world. ??

Thank you for the recipe. I will say that I absolutely love that cleaning the refrigerator is number one on your list. Way too many people forget how important this is throughout the year. Enjoy the holiday season. May it be peaceful.

Actually very interesting to see all of the different elements that go into this spice. Mace isn’t one I see used very often. I have actually never grated nutmeg myself. I have a microplane, though, so it seems easy enough. Nice to tuck this away for the future… happy Thanksgiving!